How to Make a Full Welsh Breakfast | Delishably How to Make a Full Welsh Breakfast How to Make a Full Welsh Breakfast Updated on March 17, 2016 Joined: 9 years agoFollowers: 694Articles: 304 25 A Brief History of the Traditional English Breakfast 10 months ago The sun rising on a full Welsh breakfast - a creation which contains a couple of major surprises you are unlikely to find in other British fried breakfasts Advertisement What do you think of when you think of a fried breakfast? Sausages? Bacon? Eggs? All three and more? A fry up for breakfast is very common in the UK, particularly on Saturdays and Sundays. Although the English , Scottish and Northern Irish fried breakfasts are all different and each can boast its own regional component ingredients, if there is one British fried breakfast that stands out as being truly unique, it is unquestionably the full Welsh breakfast. Why? For the simple reason that it is (probably) safe to say that an overwhelming majority of people - even other British people, from outside Wales - will be totally unfamiliar with the concept of seaweed and shellfish forming part of a full fried breakfast...

Laverbread and Cockles Make the Welsh Breakfast Truly Unique Laverbread is made from seaweed while cockles are a type of shellfish Advertisement Laver (pronounced lay-ver, not lah-ver) is a type of seaweed, found in plentiful supply around the Welsh coastline from where it can easily be collected at low tide. The seaweed is washed and boiled in salted water for a number of hours before it is minced or shredded to make laverbread. Laverbread is available to buy ready to use from Amazon UK , where it is sold in small cans, and while laverbread itself is not available on Amazon.com, dried laver can be purchased and homemade laverbread prepared.

Penclawdd - get directions {"lat":51.641899,"lng":-4.100126,"zoom":10,"mapType":"ROADMAP","markers":[{"id":31262,"lat":"51.641899","lng":"-4.100126","name":"Penclawdd","address":"Pen-clawdd, Swansea, UK","description":""}]} Cockles are a type of small shellfish, collected from sandy beaches around the UK. Closely related species are found and collected in the same way around the world. Fresh cockles are of course the preferred option where they are available and many people insist that the cockles for a proper Welsh breakfast should be specifically from the Penclawdd area, near Swansea. Fortunately, cockles can also be bought precooked in cans or jars, or perhaps freshly cooked from fishmongers or supermarkets in coastal areas. If you are buying preserved cockles, try to get them in brine rather than in vinegar but if you can only find pickled, you may want to steep them for an hour or so in cold water before use.

This will take away most of the pickled flavour. Advertisement Ingredients for this Full Welsh Breakfast Recipe A British fried breakfast of any type is wide open to interpretation when it comes to the precise ingredients. Particularly the sundry ingredients, such as baked beans, tomatoes, mushrooms and more can cause significant debate as to whether they should be included. It would be entirely possible to visit two hotels, guesthouses or even private homes anywhere in the UK - quite literally next door to one another - where the owners disagreed upon what specifically should or should not be incorporated in their region's fried breakfast. A fried breakfast is therefore more of a concept than a recipe, built around the mainstays that are sausage, bacon and egg, with the other ingredients optional and variable. Click thumbnail to view full-size Back bacon and beef sausages Oatmeal, laverbread and cockles 2 tablespoons baked beans in tomato sauce 5 cherry tomatoes on the vine 2 small to medium mushrooms Sea salt and freshly ground black pepper Sunflower or vegetable oil for frying Cooking this Full Welsh Breakfast The cooking methods employed in full British breakfasts will vary almost as much as the ingredients. For example, the eggs may be poached or scrambled, while the bacon may be grilled rather than fried.

In relation specifically to the laverbread and cockles in a Welsh breakfast, they may simply be served as they are, or the laverbread can be mixed with oatmeal and fried in the bacon fat as a laver cake. In this instance, the laverbread and the cockles have been mixed with oatmeal and fried in the juices of the sausages and the bacon. Advertisement Click thumbnail to view full-size The sausages have to go in to the pan first The tomatoes and mushrooms are added to a separate pan Bacon is added beside the mostly cooked sausages Laverbread, oatmeal and cockles are mixed together for laver cake Laver cake is fried in the bacon juices Egg is fried with the tomatoes and mushrooms You will need two frying pans to make this dish, one of which at least should be fairly large. Add a little oil to the larger pan. Do not prick the sausages as this will simply cause the juices to escape to the pan and render them dry and far less tasty than they should be. Instead, they should be cooked very gently for about twenty minutes on a low heat. Turn the sausages every five minutes with cooking tongs.

Add some oil to the second pan and put it on to a low to medium heat. Lay in the tomatoes, on the vine. This makes them both easier to plate when they are cooked and more attractive on the plate. Carefully pull any remaining stalk out of the mushrooms and put them in the pan open cup side facing upwards. Season the tomatoes and mushrooms with salt and black pepper. When the sausages have been cooking for fifteen minutes, add the bacon to the pan to fry for a couple of minutes each side. Put the laverbread, cockles and oatmeal in to a small bowl and stir carefully to fully combine. Use your hands to roll it firstly in to a ball and then flatten between your palms, exactly the same way as you would a burger patty. Remove the sausages and bacon to a heated serving plate and cover with tinfoil to keep them warm. Turn up the heat under the pan they have been taken from to medium/high. Fry the laver cake in the juices for a couple of minutes each side. Break the egg in to a small glass bowl.

This allows you to season it before it goes in to the pan and the seasoning to be better distributed by the action of actually putting it in the pan. It also makes it a lot easier to add to the pan. Carefully pour it in to a vacant spot of the pan containing the mushrooms and tomatoes. Leave it alone to fry for three to four minutes. The baked beans should be poured in to a small saucepan and gently heated for two or three minutes. Stir occasionally with a wooden spoon. Plating your Full Welsh Breakfast for Service Click thumbnail to view full-size Sausages and bacon are plated for full Welsh breakfast Lavercake is plated on top of the bacon Fried egg is laid on the vacant part of the plate and the tomatoes are simply lifted on to the laver cake The baked beans are spooned on to the plate, the mushrooms are added and this full Welsh breakfast is ready for the table. Remove the tinfoil which has been covering the sausages and bacon. Lift the laver cake with a spatula on to the top of the bacon. Lift the tomatoes by the vine and lay them on top of the laver cake. The egg can be placed on the vacant part of the plate.

Spoon the baked beans on to the plate and cooking tongs are easiest for plating the mushrooms. Your full Welsh breakfast is now ready for service along with some hot toast and tea. Advertisement Welsh Food Welsh Food A Delicious Tradition ï¿½Go on, take a bite. Try itï¿½. I looked at the black, gooey mass being offered to me by Cheryl Addison, manager of the Pentclawdd Shellfish Co. on Walesï¿½ Gower Peninsula. Well, I was here to investigate two of the traditional foods of southwest Wales: laverbread and cockles. I closed my eyes and dug in. Surprisingly, it didnï¿½t taste anything liked it looked, thank goodness. A hard-to-describe flavour, Iï¿½d say itï¿½s a bit like salty spinach cooked in a kettle of fish. Something you could acquire a taste for. The strangely named laverbread has nothing to do with bread or even fish eggsï¿½itï¿½s a seaweed, sometimes called the Welsh caviar.

Itï¿½s washed and rewashed till sand-free, then boiled for ten hours until it resembles a pulpy mass, after which itï¿½s chopped into little pieces. Normally not eaten ï¿½straight upï¿½ like I did, it is usually mixed with lemon juice and spread on toast or fried in bacon fat, after being rolled in oatmeal. Laverbread used to grow here on the rocks in the Gower Peninsula. Now itï¿½s imported from other areas of Britain and processed here. Itï¿½s still gathered in the old-fashioned way on the incoming or outgoing tides by reaching down and picking it up. Itï¿½s not the only labor intensive, edible product I am being offered. The other is cockles, which to me look like a tiny mussel or clam and taste somewhat similar, though I didnï¿½t think quite as good. But they, like the laverbread, are definitely a taste that needs cultivating. For aficionados, there are stalls selling laverbread in the nearby city of Swansea market (pick up a loaf of crusty Swansea bread to spread it on), and it is also available tinned.

Highly prized in Europe, it is reported to be rich in protein, iodine and Vitamins A, B, B2, C and D. Cockles have been on the Gower since Roman times. Like laverbread, they are still gathered in the same backbreaking way of the past. At low tide the women of the nearby villages went out on the sands carrying baskets. Bending over, they used short handled rakes to bring the cockles to the sandï¿½s surface. They placed them in a riddle, something like a sieve, so that the small ones fell through. Carrying basketsful on their heads, the gatherers then loaded them on to donkeys and went round the villages selling them. The only difference today is that itï¿½s the men who do this work, and landrovers are used instead of donkeys. The cockles are brought straight out of the water to the Pentclawdd Shellfish Companyï¿½s factory right on the beach. There they are steamed open and separated from their shells, then canned or pickled in vinegar. Cockles arenï¿½t the only seafood available in Wales.

The long coastline with its rocky cliffs and sandy bays provides a mouth-watering range of fish and shellfish. Crab, wild salmon, sewin (sea trout) and much more are available as I discovered, to my delight, at Knightï¿½s Restaurant in nearby Mumbles, a Victorian seaside village on the Gower. Their specialty is fresh seafood. On the night I visited, crab, monkfish, salmon and Dover sole were only a few of the offerings. Beautifully cooked large portions of fish and local fresh vegetables hardly left room for the tempting desserts on offer. When my travels took me from the Gower Peninsula into Pembrokeshire, I discovered the Plantagenet House in Tenby. Here you can dine in a 12th century inn complete with ghost stories of unusual noises in cellar, cups flying off the walls and strange figures seen in a back room. The restaurant also boasts a Tudor fireplace 12 metres (40 ft) high and 6 metres (20 ft) wide. Welsh lamb bangers, fresh fish and the local Tenby crab are just some of the goodies on offer.

Leeks, the national symbol of Wales are often made into soup, alone or with potatoes and winter root vegetables. In fact, if you donï¿½t like leeks you may be hard up for soup choices as they seem to be a favorite of Welsh cooks. But the quest for great food didnï¿½t end with seafood. I was delighted to find that Wales was awash in my two favorite treats: cheese and ice cream. Cheese making has a long tradition in Wales. Organic cheeses, unpasteurized cheeses and specialist cheeses made from milk of cows, ewe and goats (often used during the 17th and 18th century) have been around as long as dairy cattle existed in the country. Caerphilly is probably one of the better-known cheeses. Its history goes back to the 16th century when it was exported to England. I like this crumbly cheese best melted into a sauce and poured over cauliflower. Several of the farmhouse cheese operations let visitors in on the cheese-making process, offer tastes and an opportunity for purchase in their farm shop. The Llangloffan Farmhouse has won many awards with their unpasteurized full hard fat cheese.

Teifi Farmhouse cheese is another award winner. Their ï¿½Celtic Promiseï¿½ is the only Welsh cheese to have won the title of Supreme Champion at the British Cheese Awards. Itï¿½s a mildly piquant, delicate cheese. My personal favorite is a oak smoked Teifi. In St. Florence, Pembrokeshire, cheese is produced at Ivy Tower Farm from a recipe barely altered from medieval times. Cheshire-style natural or flavored, blue cheese, soft natural or smoked and goatï¿½s milk are part of the stock. I discovered St. Davidï¿½s and Cenarth cheeses, made from unpasteurized milk, Pembryn Organic, Ragstone hard, and Y-fenni, a mature cheddar blended with mustard and Welsh ale, made in Abergavenny. With all this milk around itï¿½s hardly surprising that local ice creams spring up like weeds in an unkempt yard. And being an ice cream junky, I naturally had to try them all in the name of ï¿½researchï¿½. Since most Welsh ice cream is only made in small amounts to be sold nearby, that meant a lot of samples to be licked.

Although I never found an ice cream I didnï¿½t like, I certainly had favourites. The Vale of Towy ice cream rated right up there, as did one sold only in the small tearoom at the Aberglasney Gardens in Carmarthenshire. Joe's Ice Cream at Mumbles, on the Gower, has been in business since 1922. During the Second World War, they were not allowed to make ice cream due to rationing, so Joe spent his time perfecting vanilla ice cream, which is the only flavour they serve. With fantastic chocolate, caramel, hazelnut and fruit sauces to complement the ice cream, you wonï¿½t lack for variety. Joe's Ice Cream Verdis Restaurant, on a pier at waterï¿½s edge in Mumbles on the Gower, serves 20 flavors of Italian ice cream. I wanted to stay long enough to try them all. Shepherdï¿½s Ice Cream Parlour at Hay-on-Wye serves ice cream made from sheepï¿½s milk and uses local fruit for flavoring: blackcurrant, tayberry, raspberry and damson plums. Itï¿½s an intense flavor, extremely creamy and fatty.

Shepherd's No matter where I journeyed in Wales, north to south, east to west, delicious surprises awaited. Roadside signs advertising locally produced cheeses, ice cream and honey abounded. Bakeries, shops and deliï¿½s provided great picnic ingredients. Bara Brith, a Welsh fruitcake, and traditional Welsh cakes were on the menu in village tearooms. One thing for sure, when eating in Wales youï¿½ll be spoiled for choices, and you wonï¿½t go hungry. And, since one of the pleasures of any holiday is good food, traveling to Wales will be a holiday to remember. A Taste of Wales is an organization that promotes standards of excellence in the preparation, presentation and sale of Welsh produce. They publish a free guide of their members who use local produce in their menus. Itï¿½s an excellent planner for dining out in Wales. Ask for a copy from the Wales Tourist Board Traditional Welsh Recipes Laver with Mashed Potato Mash cooked potatoes with butter to taste. Butter a dish and layer with equal amounts of potatoes and laverbread (topping with potato). Heat in oven until the potato is brown on top.

Cawl Cawl is a traditional soup made with lamb, but a vegetarian version can be made by leaving out the meat. It consists of chopped potatoes, leeks, carrots, swede, turnip, parsnips, onions and sometimes peas and broad beans and cauliflower. Add the vegetables in whatever proportions you wish or have available to enough vegetable stock to make a soup or stew, along with the cooked meat, and simmer for 2-3 hours. Welsh Rarebit For two slices of bread, combine ï¿½ oz. butter with ï¿½ teaspoon mustard and a dash of salt, Cayenne pepper and Worcestershire sauce. Add 3oz. grated Cheddar cheese and 1 tablespoon beer (milk may be substituted). Toast the bread on one side only and spread the mixture on the other side. Brown under a hot grill. Bara Brith (Welsh fruitcake) Soak 10oz. mixed dried fruit in 2 cups hot tea, cover and let stand overnight. Strain the fruit, saving the liquid. Add 3 oz.

brown sugar, grated rind of a lemon, 1 ï¿½ teaspoons pumpkin spice (or any mixture of cinnamon, nutmeg, ginger, allspice), 1 egg and 12oz. Self-rising flour to the fruit. Add the liquid a bit at a time until the batter is of soft, dropping consistency. Pour into a greased brown paper lined 2lb. loaf pan and bake at 350F for 45-55 minutes until firm to the touch. Welsh Cakes (like little pancakes) Stir together l lb. flour, 1 teaspoon baking powder, a pinch ofsalt and a pinch of allspice. Rub in 4 oz. butter and 4 oz. shortening. Add 7oz. sugar and 4 oz. of raisins. Then add 2 beaten eggs and just enough milk to make a stiff dough. Roll out on a floured surface to about ï¿½ inch thick. Cut with pastry cutter and cook on buttered griddle or in iron skillet. Turn when brown and cook second side.

Places to eat While there are literally hundreds of wonderful places to eat fresh Welsh food and homemade goodies, here are a few of the places I ate at and can recommend. Knight's Restaurant at 614 Mumbles Rd. Mumbles, Swansea. Fresh seafood a speciality. Reservations recommended. The Plantagenet House at Quay Hill, Tenby. Fresh seafood, Welsh lamb and Welsh vegetables. Reservations recommended. Downstairs bar serves snacks. Plantagenet House Welcome to Town Country Bistro and Bar is located on the Gower Peninsula at Llanrhidian. Mentioned in ï¿½Which Good Food Guideï¿½ and the Welsh food guide, ï¿½The Red Bookï¿½. Reservations recommended. Welcome to Town Verdis Restaurant at Mumbles on the Gower serves ice cream, tarts, cakes, pizza, pasta dishes and salad. Reservations recommended in high season for evening meals. Casual dining. Verdis Restaurant Visitor Information You can rent a car in London or take a train to Wales. The First Great Western train runs every hour from Paddington Station. Itï¿½s a through train that travels across southwest Wales to the west coast, with various stops along the way.

Photos courtesy Wales Tourist Board , Llangloffan Cheese and by Barbara Ballard Laverbread | Felicity Smoak | Photos, Video, Information About Shah Rukh Khan Photos, Video, Information About Shah Rukh Khan VID EO How to make Laverbread with seaweed Andrew shows you how to identify and cook the Welsh national dish of Laverbread made from seaweed.In Japan it is called Nori ... Video Embedding FROM PIC 1 US /ˈleɪvər/ is an edible, littoral alga ( seaweed ). In Wales, laver is used for making laverbread , a traditional Welsh dish . Laver as food is also commonly found around the west coast of Great Britain and east coast of Ireland along the Irish Sea , where it is also known as slake. [1] It is smooth in texture and forms delicate, sheetlike thalli , often clinging to rocks. The principal variety is purple laver (Porphyra umbilicalis). [2] Purple laver is classified as a red alga , tends to be a brownish colour, but boils down to a dark green pulp when prepared. It is unusual amongst seaweeds because the fronds are only one cell thick.

[3] [4] Laver has a high content of dietary minerals , particularly iodine and iron . The high iodine content gives the seaweed a distinctive flavour in common with olives and oysters . [5] Porphyra is also consumed in East Asia, where it is known as zicai (紫菜) in China, nori ( 海苔 ? ) in Japan, and gim (김) in Korea. Ulva lactuca , a green alga , also known as sea lettuce , is occasionally eaten as green laver, which is regarded as inferior to the purple laver. [6] Contents Cultivation Laver cultivation as food is thought to be very ancient, though the first mention was in Camden 's Britannia in the early 17th century. [7] It is plucked from the rocks and given a preliminary rinse in clear water. The collected laver is repeatedly washed to remove sand and boiled for hours until it becomes a stiff, green mush. [8] In this state, the laver can be preserved for about a week. Typically during the 18th century, the mush was packed into a crock and sold as "potted laver".

Parsons Welsh Laverbread ~ 120g Tins - Wise Choice British Foods, Gifts & Candies Home Welsh Products. Parsons Welsh Laverbread ~ 120g Tins Parsons Welsh Laverbread ~ 120g Tins $14.99 Product Description Parsons Welsh Laverbread ~ 120g Tins Laver cultivation as food is thought to be very ancient, though the first mention was in Camden’s Britannia in the early 17th century. It is plucked from the rocks and given a preliminary rinse in clear water. The collected laver is repeatedly washed to remove sand and boiled for hours until it becomes a stiff, green mush. In this state, the laver can be preserved for about a week. Typically during the 18th century, the mush was packed into a crock and sold as “potted laver.” Cultivation of laver is typically associated with Wales, and it is still gathered off the Pembrokeshire and Carmarthenshire coasts, although similar farming methods are used at the west coast of Scotland. Laver can be eaten cold as a salad with lamb or mutton.

A simple preparation is to heat the laver and to add butter and the juice of a lemon or Seville orange. Laver can be heated and served with boiled bacon. It is used to make the Welsh dish known as laverbread. Laverbread Laverbread (Welsh: bara lafwr or Welsh: bara lawr) is a traditional Welsh delicacy made from laver. To make laverbread, the seaweed is boiled for several hours, then minced or pureed. The gelatinous paste that results can then be sold as it is, or rolled in oatmeal; it is generally coated with oatmeal prior to frying. Laverbread is traditionally eaten fried with bacon and cockles as part of a Welsh breakfast. It can also be used to make a sauce to accompany lamb, crab, monkfish, etc., and to make laver soup (Welsh: cawl lafwr). Richard Burton has been quoted as describing laverbread as “Welshman’s caviar”. Laver is often associated with Penclawdd and its cockles, being used traditionally in the Welsh diet and is still eaten widely across Wales in the form of laverbread.

In addition to Wales, laverbread is eaten across the Bristol Channel in North Devon, especially around the Exmoor coast around Lynmouth, Combe Martin and Ilfracombe. In North Devon it is generally not cooked with oatmeal and it is simply referred to as ‘Laver’ (lay-ver). Laver is highly nutritious because of its high proportions of protein, iron, and especially iodine. It also contains high levels of vitamins B2, A, D and C. The dried purple laver contains high amounts of Vitamins. What is a Welsh Breakfast? (with pictures) What is a Welsh Breakfast? Last Modified Date: 22 December 2016 Copyright Protected: Top 10 amazing movie makeup transformations A Welsh breakfast is a cooked breakfast which includes traditional Welsh dishes and Welsh ingredients. In Wales, many inns have started promoting this meal to remind visitors that they are, in fact, in Wales, and these inns pride themselves on using local ingredients, with a focus on organic and environmentally sound ingredients in many locations as well. The components of a Welsh breakfast vary, and are a topic of debate.

Some common features are bacon, sausages , cockles, laverbread, black pudding , oatmeal , eggs, fried mushrooms, tomatoes, and smoked fish. It is also possible to see some cold ingredients, like fresh fruit and cereals, although these may not always be of Welsh origin. In any case, the meal is meant to be bracing and filling, preparing the consumer for a day of hard work in the often difficult Welsh climate. The bacon and sausages for this type of breakfast are ideally made in Wales, with traditionally Welsh ingredients. The Welsh tend to like their bacon thick, and it may also be heavily marbled with fat, depending on what part of the pig it comes from. Cockles are small shellfish which are harvested from the rocky coastline of Wales; Penclawdd cockles are said to be particularly fine. Ad Laverbread is a food product made from laver, a type of seaweed .

The Welsh people have used this seaweed as a food ingredient for centuries, and there are a variety of ways to include it in a Welsh breakfast; traditionally, the seaweed is cooked into a jelly, which may be rolled in oats and fried or baked to create a small block of highly nutritious food; it is typically served with a wedge of lemon. Black pudding or blood pudding is an arguable inclusion, because it is an English food. It is a type of sausage which is made with blood, turning the sausage very dark and rich, and it may be fried or boiled, depending on one's taste. The other ingredients in a Welsh breakfast have been eaten in Wales for varying amounts of time, but they have all come to be associated with a traditional breakfast. You can expect many of the items above at an inn which advertises a full Welsh breakfast. Typically tea is served as well, along with toast, and sometimes it is possible to find breakfast pastries as well, depending on how authentic the cook is feeling. The breakfast is also served with local Welsh cream, milk, and butter. Ad popcorn Post 9 Has anyone ever tried to make his or her own laverbread?

I am a big fan of seaweed and reading about this part of the Welsh breakfast has me intrigued. I am curious to how you found the texture and taste? I found a recipe and it seems really simple. Just wash the laver until clean then boil it until it is a paste. Apparently this can take up to 6 hours. After that, add it to oatmeal and make it into patties that can then be fried in olive oil. I have quite a bit of seaweed laying about my home from my sushi making adventures, so I am wondering if this is a tasty dish. lonelygod Post 8 If you have a chance to stay in Wales their traditional breakfast can be a real treat. Though I strongly recommend you bring your appetite because the portion sizing is absolutely huge. Coming from America and being used to cereal and milk for breakfast, with perhaps a bit of fruit did not well prepare me for the platter of food I was presented with. I loved most of the dish but have to admit passing on the blood pudding and cockles. I have an allergy to shell fish, so make sure you let your server know so they can remove it from your meal if you have one as well.

I didn't know what a cockle was when I placed my order so I was in for a surprise. Almata Post 7 @bivie - Yes, the black pudding served in the Welsh breakfast is the same thing as blood sausage; it just goes by a different name. Blood pudding is also the same thing. To make it you, cook blood until it gets thick and coagulates. Then you put some kind of filler in it--usually a meat, but it can be something starchy. bivie Post 6 @starrynight--I agree with you. It sounds kind of gross. I'm sure if they eat it every day though, it can't be that bad. Does anyone know if the black pudding is the same thing as blood sausage? It kind of sounds like it. RussellS Post 5 @summing - I hear what you are saying, but I see it differently. Many of the things in the Welsh breakfast are things we eat here in America. The difference is that we don't normally eat all of them together. Some folks eat cereal and toast; others fry up bacon or sausage, eggs and toast. We just seem to eat fewer items in our breakfasts.

That's probably because we are always in a hurry in the morning. summing Post 4 I have had a full English breakfast and I have had a full Irish breakfast but I have never tried the Welsh variety. I seems to be quite a bit different. It is amazing to me that is such a small place (The UK) with such closely related culture you can have three distinct breakfasts evolve separately. Here in America we pretty much all eat the same thing. In the UK there is something different on every breakfast table. The world works in weird ways sometimes. nextcorrea Post 3 I once took a British Airways flight into Whales. The flight was early in the morning and included a traditional Welsh breakfast very similar to the one described here. It was not the greatest breakfast I've ever had but it was a nice change of pace. Most airlines serve you the most generic food possible. starrynight Post 2 @Azuza - My parents do a lot of traveling and after coming back from staying at a bed and breakfast inn in Wales they were raving about the black pudding. It sounds kind of gross but apparently it's very good. Azuza Post 1 The Welsh breakfast sounds delicious!

I especially love that they include seaweed and in addition to the other hearty ingredients. A lot of traditional breakfasts aren't that good for you but seaweed is very healthy. Although fatty bacon may cancel out those good health benefits! However if I were staying at a country bed and breakfast in Wales you better believe I would take advantage of the Welsh breakfast! Post your comments Socio Cultural EXAM 3 at University of Minnesota - Twin Cities - StudyBlue lower class, associated with meals. taken on a "higher" table. drank around 6 pm low tea aka afternoon tea. taken on a lower table. associated with aristocrats. soialize time. served around 4-5pm queen elizabeth I sept 7 1533-1603 (45yr reighn) "i know i have the body of a week feeble women, but i have the heart and stomach of a king, and of a king of england too" never married, nor any children queen victoria long est reighn (60+ yrs) began at age 18 1837-1901 had 9 children been queen since 1953.

60+ years current queen lambs organ with suet, onions,herbs and spices -looks like a huge sausage sac of meat -popular in scottland laverbread -wales -traditional breakfast made of boiled seaweed, rolled with fine welsh oatmeal into little cakes and fried with eggs, bacon and cockles -looks like black bean patties bara brith fruit bread-> aka fruit cake welsh cakes looks like a scone mixed with english muffin cawl 45500 ton of wheat produced a year Other crops grown are sunflower, beets, and potato zakuski kinda looks like a cracker with sour cream and peices of raw fish borscht beet soup- purple soup -comes from old slavic language and means "beet", could also include carrots, onions, and some meats(chicken, pork or beef) kasha buckwheat plate with meat chunks beluga caviar most expensive, dark grey, from 1700 lb sturgeon, well seperated eggs, bigger pea sized Sevruga caviar from small sturgeons, very small, light to dark grey eggs, cheapest.

sterlet caviar imperial caviar, taken from sturgeon with golden roe The “Butter Festival” raised buckwheat pancakes with butter, jam, sour cream, smoked salkmon or caviar mini pancakes with raw fish and sour cream looking things Kulich to celebrate easter -a cake made from very rich sweet yeast dough, baked in a tall cylindrical mold, red hand decorated with hard boiled eggs -tall tower fruit cake kutia christmas eve dish, along with 12 different dishes - wheat grain combines with honey, poppyseeds and stewed dried fruit- looks like nasty browny grainy stuff krendel served for wedding aniversaries, also christmas is popular russian prettle shaped sweet bread Karavai decorative wedding bread, part of the ceremony and sympolizs happiness and abundance.

It also for guest welcoming pelmeni meat dumpling it is wrapped in thin dough with sour cream and cheese (looks like gyoza) deep fried pretzel shapped sweet (looks like smaller, more orange funnel cake) namkeen fried, cripspy, mixture of potoatoes and lentils looks like cooked trail mix Tsampa Tibetan food made from barley, similar to flour Thali Rimmed circular tray made of metal -everything served at once small bowls for thali navaratri a festival of worship, nine nights (for the nine different forms) of goddess durga , during the new moon Ganesha festival imersing artistic clay elephant headed god Ganesha, into the river Diwali festival of lights and eating sweets, used lots of colorful laterns Tej fasting for your husbands health- celebrates marital bliss, well being of children and spouse holi festival of colors in springtime, celebrated by throwing scented colors globalization the growing integration of economies and socities around the world- includes ideas, material goods, and changes in food system the transition model phase 3: industrialization, processed food phase 4: high fat/calorie consumption Hindu scriptures veda, the Epics, and bhagavata purana Hindu Trinity

 Brahma (creator-born) -creates the world - naval of vishnu , Vishnu (preserver-living) -governs thew wold Shiva (destroyer-death)- destroys the world in vishnus sleep pure substances products from cows, tumeric, sandelwood paste, rice, water in nepal: barley and butter are also considered pure and foods for the gods krishna -eight incarnation of vishnu -means "one with dark complexion and who attracts all " he is blue and seen with a flute -protrayed as a prankster, lover, devine hero, and supreme being -protector of cows -lord of success and destoryer of evil -god of education, knowledge, wisom and wealth -elephants head, pot belly o fhuman -noose to capture difficulties, snake around waiste for energy in all forms -he is humble -keeps aledger of karma acts and decides your next reincarnation gai jatra souls enter patal (underworld) and recieve judgement on their souls.

hold tails of cows -families honor dead family members on the fstreets of kathmandu by sending a cow (kids dressed as cocws or small boy as yogi) -census taken this day -music to appease gods and frighten away evil sprits Middle Way Buddhism, the path between the extremes of self-indulgence and denial of that 4 nobel truths 1. All life involves suffering 2. The cause of suffering is desire 3. By removing desire you remove suffering 4. The way is the 8 fold path The Noble Eightfold Path china, mongolia, tibet, nepal, japan, korea -nirvana achieved only after ALL souls are ready for liberation -some have deified buddha and hierarchy of demons pravarana A ceremony performed by monks in India on the last day of the rainy-season retreat,in which they publicly confessed their offensesand repented their error worshippers bring food and girfts at the begining and end of the retereat july-october, monks on retreat mani-rimdu 19 day Buddhist festival (3 public days) -monks role play as gods defeating evil.

it recreating legendary events of Padmasambhava (aka the 2nd buddha) -held in monistaries, villigers feed villagers -celebtration includes creation of Mandala (sand art), Rildu pills (sacred pills) and the gtorma Mandalas -represent unierse and for meditation. -show that temporary nature of all things sacrament "sacad action" a sacrament is an outward act derived from something christ did or said, throught which an individual recieves gods grace 7 sacraments 6. Ordination of the clergy (Holy Orders)- vow to lead others to follow the sacraments 7. Unction- Anointing of the Sick 3 fasting times of catholics 1. no meat on the fridays of lent 2. abstain on ash wednesday and good friday 3. no food or frink 1 hr before communion 4 differences between catholics and eastern orthodox 1. trinity interpretations (orthodox believes god is all) 2. unleavened bread for communion (Orthodox uses it) 3. celibacy of clergy (orthodox can marry) 4.

position of pope (orthodox do not believe) fast days of orthodox 1. what is not allowed 2. what days to fast 1. no meat, animal products, olive oil or fish products. shell fish allowed 2. fast every wed & fri. Lent fast (no food from noon mondy until wed evening). clean monday, the lent fast begins. olive oil can be consumed on sat & sun through lent. Also fast before communion orthodox feast days 1. meat fare sunday: 3rd sunday before lent. all meat eaten in house 2.

cheese fare sunday: sunday before lent-all cheese, eggs and butter in house eaten 7th day adventists & diet -Founded by William Miller in 1840's -earth purified by holocoust -sabbath -sunday on friday to sundown on sat -vegetariansim is encouraged (garnden of eden food) -do not consume coffee, tea, or alcohol, tabaco -water is consumed before or after a meal- never during mormons & diet -founded 1830's by joseph smith -prohibits tabacco, tea, coffee, caffine, and alcohol -store enough food for one year -fast 1 day month founded in 1525 but follow 17th century menoite leader, Jakob Ammann -believe food has "light energy" which is lossed by processing foods -chemical fertilizer and junk food do not have "light energy" -tend to eat organically, fresh raw produce -no liquor or tabacco 1.

cloven foot may be eaten adn milk may be drunk permitted: cattle, deer, goats, oxen and sheept NOT permitted: swine, carnivorous animals adn rabits kosher laws: birds 1. crop, glizzard and extra talon : good permitted: chicekn, ducks, geese and turkeys 2. unclean: birds of preay adn thier eggs Kosher laws: fish fish must have scales and fin not permitted: sharks, all shellfish and eels Shehitah the method of slaughtering and animal that renders them kosher. must be completley humane to the animal. -throat slit, both jugular vein and trachea shoet trained and licensed rabit for animal slaughter trefah unfit food in jewish law Pareve Neither meat nor dairy. Neutral foods that may be eaten with meat.

-eggs, fruits, vegetables, adn grains rosh hashana "Head of the year" or new years -begins 10 pentience (repentance) and then ends with yom kipper (day of atonement and FAST- NO FOOD) -NO sour foods or bitter foods hannukkah -commemorateds recapture in jerusalem in 169 AD passover -moses led the jews out of egypt in haste- no time -use of unleavend bread meal includes: matzo balls, chicken soup, and meat (lamb or chicken and unleavend bread -NO LEAVENING AGENTS- nothing like malt liquor or beer can be consumed druing this 8 day holiday islam, muslim meaning islam: "submission" to the will of god muslim: "he who submits" -570AD in mecca, saudi arabi to a powerful quraysh tribe -610AD (age 40) recieves revalation from angel gabriel - flees to yathrib, marking the first day of the muslim calendar belief of islam for salvation believe in teh oneness of god prophesy of muhammad Recipes

 of Britain Recipes of Britain Meals in Britain What is a traditional English Dinner?

A typical British meal for dinner is meat and "two veg". They put hot brown gravy, traditionally made from the juices of the roast meat (but more often today from a packet!) on the meat and usually the vegetables. One of the vegetables is almost always potatoes. Vegetables grown in England , like potatoes, carrots, peas, cabbages and onions, are still very popular, but they can also buy vegetables from many countries all through the year. The Sunday Roast Dinner Sunday lunch time is a typical time to eat the traditional Sunday Roast. Traditionally it consists of roast meat, (cooked in the oven for about two hours), two different kinds of vegetables and potatoes with a Yorkshire pudding. The most common joints are beef, lamb or pork; chicken is also popular. Beef is eaten with hot white horseradish sauce, pork with sweet apple sauce and lamb with green mint sauce. Gravy is poured over the meat. Roast dinner on a Sunday is a true sign of comfort family food. If you need tips on how to get the perfect yorkshire puddings, best crispy roast potatoes or beef that melts in your mouth then look no further. To get to know how to cook it - WATCH THE VIDEO.

To read the recipe of Sunday roast click on the button below: INGREDIENTS 25g beef dripping or 2 tbsp vegetable oil 2 tbsp plain flour 3 tbsp fat from the roast beef or use beef dripping or vegetable oil For the roasted vegetables: 1.35kg medium potatoes, cut into even pieces 4 carrots, quartered lengthways 4 large parsnips, quartered lengthways Serves: 4 Preparation: 40 Cook Time: 145 Total Time: 185min FOR COOKING DIRECTIONS CLICK HERE: CLASSICAL ROAST DINNER Traditional British food Toad-in-the-Hole sausages covered in batter and roasted. Similar to Yorkshire Pudding but with sausages placed in the batter before cooking. CLICK HERE TO SEE THE RECIPE: TOAD-IN-THE-HOLE and watch the VIDEO of the good old-fashioned recipe. Shepherds' Pie Made with minced lamb and vegetables topped with mashed potato CLICK HERE TO SEE THE RECIPE: SHEPHERD'S PIE and watch the VIDEO of Gordon Ramsay baking a Shepherd's pie. Bangers and Mash Bangers are sausages in England .

The reason sausages were nicknamed bangers is that during wartime rationing they were so filled with water they often exploded when they were fried. CLICK HERE TO SEE THE RECIPE: BANGERS AND MASH and watch the VIDEO of Gordon Ramsay. Scottish and Welsh food Scotland is famous for its game and salmon, the national dish is haggis and neeps (innards and offal chopped up with spices and cooked in a sheep's stomach, served with mashed turnip).Welsh dishes have usually very untraditional names and it's hard to guess the ingredients. What is haggis? Haggis is made from lamb’s offal (lungs, liver and heart) mixed with suet, onions, herbs and spices, all packed into a skin bag traditionally made of a sheep’s stomach. Haggis is often served with mashed potatoes and mashed swede or turnips. It is traditional Scottish dish served usually on Burns’ Night. Read about the traditional dishes in Scotland and Wales and go through the recipes to get to know what is behind the name of the dish.

CLICK ON: TRADITIONAL WELSH FOOD CLICK on the button below to go through a small guide of traditional British Food BRITISH FOOD - click on the names of the food to get a RECIPE or watch a VIDEO. ENJOY THE FOOD OF THE BRITISH ISLES :) Yorkshire Pudding - This dish is not usually eaten as a dessert like other puddings but instead as part of the main course or at a starter. Yorkshire pudding, made from flour, eggs and milk, is a sort of batter baked in the oven and usually moistened with gravy. The traditional way to eat a Yorkshire pudding is to have a large, flat one filled with gravy and vegetables as a starter of the meal. Then when the meal is over, any unused puddings should be served with jam or ice-cream as a dessert. text. VIDEO Toad-in-the-Hole - sausages covered in batter and roasted. Similar to Yorkshire Pudding but with sausages placed in the batter before cooking. VIDEO Fish and chips - Fish (cod, haddock, huss, plaice) deep fried in flour batter with chips (fried potatoes) dressed in malt vinegar.

This is England 's traditional take-away food or as US would say "to go". Fish and chips are not normally home cooked but bought at a fish and chip shop "chippie" to eat on premises or as a "take away". Cottage Pie - made with minced beef and vegetables topped with mashed potato. VIDEO Bubble & Squeak - Typically made from cold vegetables that have been left over from a previous meal, often the Sunday roast. The chief ingredients are potato and cabbage, but carrots, peas, Brussels sprouts, and other vegetables can be added. The cold chopped vegetables (and cold chopped meat if used) are fried in a pan together with mashed potato until the mixture is well-cooked and brown on the sides. The name is a description of the action and sound made during the cooking process. VIDEO Bangers and Mash - Bangers are sausages in England . The reason sausages were nicknamed bangers is that during wartime rationing they were so filled with water they often exploded when they were fried. VIDEO Black Pudding (Blood Pudding) - Looks like a black sausage. It is made from dried pigs blood and fat).

Eaten at breakfast time Recipe Black pudding recipes vary from region to region, some are more peppery and some are more fatty than oath. VIDEO - Journey into Black Pudding SCOTTISH DISHES Scotch Broth or Hotch-Potch - A rich stock is traditionally made by boiling mutton (the neck is best), beef, marrow-bone or chicken (for a chicken broth). There is also freedom over the choice of vegetables, which should be diced. Carrots, garden peas, leeks, cabbage, turnips and a stick of celery can all be used. The hard vegetables should be added first to the boiling stock, with a handful of barley, with the softer vegetables being added later. The final consistency should be thick and served piping hot. VIDEO Stovied Tatties (or Stovies) - Stovies are a potato-based dish, designed to use up left over meat and vegetables. Several onions should be cut into small pieces and fried in a good amount of beef dripping (fat from the cooked meat) in a large pot. Scraps of meat and left-over vegetables (usually carrots and peas) are then added to the frying onions. Six to eight good sized potatoes are peeled and cut into 3cm pieces.

Approximately 2.5cm of water is added to the pan containing the fried onion mixture and the potato pieces are added to this, seasoned with salt and then left to simmer until the potatoes are soft. More water is added only if the pan is likely to become dry.The resulting stovies should have the consistency of mashed potatoes, but the potato pieces should still be detectable. Modern cooks would add a beef stock cube to the mixture prior to simmering. VIDEO Black Bun - Black Bun is a very rich fruit cake, made with raisins, currants, finely-chopped peel, chopped almonds and brown sugar with the addition of cinnamon and ginger. It takes its name from the very dark color. WELSH FOOD Laverbread - It's basically boiled seaweed. Laver is a kind of edible seaweed. Laverbread is often served rolled with fine Welsh oatmeal into little cakes and fried into crisp patties with eggs, bacon and cockles for a traditional Welsh breakfast. Bara Brith - Bara means bread, and brith means speckled. The name Bara Brith was originally used in north Wales only.

In the south, the name Teisen Dorth was used (teisen means cake, and dorth/torth is loaf). Bara Brith is eaten throughout Wales and is readily available. VIDEO Welsh Rarebit or Welsh rabbit – is traditionally a sauce made from a mixture of cheese and butter, poured over toasted bread which has been buttered. In current popular use, it can be simply slices of cheese placed on toasted bread and melted by heat from above in a grill. You can add various flavourings to the rarebit base such as herbs, fresh chilli, garlic, cooked leeks, chopped ham, crisp bacon or chopped sun-dried tomatoes. VIDEO Cawl – is a traditional Welsh stew -like dish consisting of meat and vegetables . Its ingredients tend to vary, but usually includes Welsh lamb and leeks . Cawl is translated as soup in modern day Welsh. Normally cawl is eaten in a bowl as a one-course meal. In some parts of Wales however the broth from the cawl was eaten as a first course and the meat and vegetables eaten separately as a second course.

Griddle Scones - Welsh Cakes - The scone, a Scottish quick bread, is said to have taken its name from the Stone of Destiny (or Scone ), the place where Scottish kings were once crowned. The original triangular-shaped scone was made with oats and griddle-baked. Today’s versions are more often flour-based and oven-baked.. Scones can be savory or sweet and are typically eaten for breakfast or tea, although a rich scone makes a great base for strawberry (or other fruit) shortcake. The most important thing to remember when making quick breads (those made with leavenings other than yeast) is to handle with care. Overworking the dough will produce a bread that’s dense, heavy or tough.

Question: What name is given to the traditional Welsh dish made from boiled seaweed rolled in oatmeal and fried in bacon fat?
Answer: LAVERBREAD